Cream of Carrots and Mussels

Preparation:

Preparation: Prepare the chicken broth. Cut the two carrots into cubes and let them flavor in a knob of butter with a pinch of salt and one of sugar. Keep them aside. Cut the other carrots into slices, brown them with the remaining butter, salt and a pinch of sugar. Pour the broth over the carrots, cook for about 20 minutes, then blend them until they are creamy. Open the mussels by placing them in a pan with the wine and garlic. As soon as the valves open, remove the mollusk. Heat the carrot cream, pour it into a bowl, add the diced carrots and mussels. Sprinkle with a tablespoon of chopped parsley and serve immediately. Accompanying wines: Soave “Superiore” DOC, Montecarlo Bianco DOC, Gravina DOC.